Coffee-clearing compound and process of making same.



JOSEPH MORLEY, 0F BUTTE, MONTANA, ASSIGNOR OF ONE-FOURTH TO JOSHUA F. I

MCQUEEN AND ONE-FOURTH TO ALMA JONES BOTH OF BUTTE, MONTANA.

COFFEE-CLEARING COMPOUND AND PROCESSOF MAKING SAME.

No Drawing.

To all whom it may concern Be it known that I, JOSEPH MORLEY, a citizenof the United States, and a resident of Butte, in the county ofSilverbow and State of Montana, have invented a new and ImprovedCoffee-Clearing Compound and Process of Making Same, of whichthefollowing is a full, clear, and exact description.

of sugar; teaspoonful of burnt sugar; 1/ 10 of 1% of benzoate of sodium.

In compounding the present invention the egg is thoroughly beaten up,and tothe beaten egg is added the amount of six teaspoonsful of sugar;this composition. is beaten again and one-half teaspoonful of burntsugar and the proportionate quantity of sodium benzoate or benzoate ofsodium is added untilthe mass hasassumed a liquid state. This is leftstanding for two days, or until it settles, and it is found that themass combined as described makes a total of siX-, teen teaspoonsfulof-clearing compound.

In the use of the compound one heaping teaspoonful is used to each quartof coffee in proportion, and when the coffee is poured it is found to befree of all sediment and clear. The advantage of the compound over theuse of egg alone or egg and unburnt sugar is that the coffee is clearedof the stringy matter caused by the egg albumen and that the burnt sugargives the composition a good clear color. Benzoate of sodium is used asa preservative or any other suitable preventive may be used, Bypermitting the clearing matter or composition to stand three weeks ormore, itis found that,

one teaspoonful will clear one-half gallon of coffee.

Copies of this patent may be obtained for five centseach, by addressingthe Commissioner of latent Specification of Letters Patent.

Application filed June 27, 1913. Serial No. 776,095.

Having thus described my invention, [I

claim as new and desireto secure by Let ters Patent r i 1. A coffeeclearing compound, composed of eggs, unburnt sugar, burnt sugar and apreservative, combined substantially as and in the proportionsspecified. V

2. A clearing compound for coffee or the like, embodying an egg,sixteaspoonsful of sugar, one-half teaspoonful of burnt sugar and one-tenthof one per cent. of benzoate of sodium as a preservative.

3. The process of producing a coffee clearer as described, consisting inbeating a raw egg, then adding the amount of six teaspoonsful of sugar,again beating the same, then adding one-half teaspoonful of burnt sugarand approximately 1/10 of 1% of benzoate of sodium, and subsequentlyallowing the mixture to stand until it settles. 4. The process ofproducing a coffee clearing compound, consisting in beating aquantityfof raw eggs until the same are "thoroughly beaten and light,then adding sugar in substantially proportions of six teaspoonsful toeach egg, beating the eggs and sugar together with burnt sugar to theproportion of one-half teaspoonful to the same relative'proportions ofeggs and white sugar and then adding to the mass a quantity of benzoateof sodium to the proportion of 0ne-tenth perv cent, the mixture thusproduced being light and assuming a larger volume than the volume of theingredients be-' fore their combination.

5. A coflee clearing compound, comprising the following ingredientsmixed in substantially the following proportions: an egg, sixteaspoonsf'ul of sugar and one-half teaspoonful of burnt sugar.

In testimony whereof I have signed my name to this specification in thepresence of two subscribing witnesses.

Washington, D. 0.

